Tender, juicy, bone-in balsamic-maple pork chops are quick & easy to make, grilled to perfection, and lip-smacking delicious!

A friend sent me the recipe for these delicious grilled balsamic-maple pork chops, and they were super easy to make. We all thought the pork was very juicy & flavorful, and it paired nicely with grilled balsamic peaches, fresh summer corn on the cob, and an heirloom caprese salad. The meal was simple to make and tasted perfect on a warm summer night.

Balsamic-Maple Pork Chops

Ingredients:

¼ cup olive oil or vegetable oil
2 tbsp balsamic vinegar
1½ tbsp real maple syrup
1 tbsp Dijon mustard
2-3 large cloves of garlic, finely grated, to taste
1 tsp fresh thyme leaves, chopped
Sea salt and freshly cracked black pepper, to taste

How to Make Balsamic-Maple Pork Chops:

Make the marinade by combining the oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, thyme, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag; mix well.

Marinate the pork chops by adding them to the marinade and smoosh them around until evenly coated. Refrigerate for 2-4 hours.

Heat the grill pan over medium-high heat until very hot, then lightly oil the surface.

Remove the pork from the marinade, removing excess marinade, and pat dry as much as possible.

Grill the pork by placing the chops on the hot ridges of the grill pan and letting them sear undisturbed for 5–7 minutes.

Flip the pork chops over and cook for 5 to 7 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer.

Cook the edges of the pork chops with tongs for a few minutes to render the fat down.

Remove from the grill and let the meat rest for 5 minutes.

To serve, slice the meat thinly and season with a little flaked sea salt to taste. Enjoy.

Balsamic-Maple Pork Chops

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Prep Time: 10

Cook Time: 15

Marinating Time:: 2

Total Time: 2 25

Course: Main

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Grill Pan or Grill
Meat Thermometer

Ingredients

¼ cup olive oil or vegetable oil
2 tbsp balsamic vinegar
1½ tbsp real maple syrup
1 tbsp Dijon mustard
2-3 large cloves of garlic finely grated, to taste
1 tsp fresh thyme leaves chopped
Sea salt and freshly cracked black pepper to taste

Instructions

Make the marinade by combining the oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, thyme, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag; seal and mix.
Marinate the pork chops by adding them to the marinade and smooshing them around until evenly coated. Refrigerate for 2-4 hours.
Heat the grill pan over medium-high heat until very hot, then lightly oil the surface.
Remove the pork from the marinade, removing excess marinade, and pat dry as much as possible.
Grill the pork by placing the chops on the hot ridges of the grill pan and letting them sear undisturbed for 5–7 minutes.
Flip the pork chops over and cook for 5 to 7 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer.
Cook the edges of the pork chops with tongs for a few minutes to render the fat down.
Remove from the grill and let the meat rest for 5 minutes.
To serve, slice the meat thinly and season with a little flaked sea salt to taste. Enjoy.